Mustard Shallot Vinaigrette

Recipe Ingredients

1/4 cup	59ml	Champagne vinegar
3 tablespoons	45ml	Dijon mustard
1 tablespoon	15ml	Clover honey
4 tablespoons	60ml	Peeled shallots - thinly sliced, (large) about 1/4 cup
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3/4 cup	177ml	Extra-virgin olive oil

Recipe Instructions

In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture.

The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.

This recipe yields 1 cup.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A03 broadcast 02-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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